A mango is a fleshy yellowish-red tropical fruit cultivated
in India. It is eaten ripe, or used
green for pickles or chutneys. “The king
of the fruits”, is one of the most popular, nutritionally rich fruits with
unique flavor, fragrance, taste, and health promoting qualities.
The typical “mango” shape is oval or round with an outer
skin that is smooth and green that turns into golden yellow, crimson red,
yellow or orange-red when ripe. Fresh
mango season lasts from April until August.
Internally, the mango flesh is juicy, orange-yellow in color with a
centrally flat, oval shaped seed (stone).
The mango fruit is rich in dietary fiber, vitamins and minerals.
Preparation and serving method:
Wash mango in cold running water and dry outer skin. Cut the fruit lengthwise into three pieces so
that the middle portion consists of husky seed.
Slice through the skin to separate the skin from the pulp. Chop pulp into desired sections.
Mango fruit can be eaten alone, as an addition to fruit salads, pickles, jam, relish or smoothie.
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